Tuscan Vegetable Soup
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 354.88 ml finely chopped onions (about 1 large)
- 7.39 ml dried thyme (2 tablespoons of chopped fresh thyme can be used)
- 14.78 ml minced garlic
- 946.36 ml coarsely chopped green cabbage
- 411.06 g italian-style canned stewed tomatoes
- 473.18 ml sliced celery
- 473.18 ml diced carrots (1/2-inch pieces) or 473.18 ml baby carrots
- 1892.72 ml low sodium chicken broth (vegetable broth can be substituted)
- 709.77 ml diced potatoes (1/2-inch pieces)
- 118.29 ml chopped fresh basil
- 709.77 ml half-slices zucchini (cut zucchini in half, then cut into slices)
- 425.24 g canned red kidney beans, rinsed and drained (white kidney beans can be substituted)
-
Garnish
- shredded parmesan cheese (about a tablespoon per serving)
directions
- Heat olive oil in large, nonstick saucepan over medium heat. Add the onion, thyme, and garlic and saute about 3-5 minutes.
- Stir in the cabbage pieces, the canned, stewed tomato (including liquid), celery, and carrots and saute 8-10 minutes.
- Stir in the chicken broth, potatoes, fresh basil, zucchini, and kidney beans and bring back to a boil.
- Reduce heat to simmer, cover saucepan, and let simmer about an hour.
- Spoon into soup bowls and top each serving with a tablespoon of Parmesan cheese.
- Makes 6 large or 12 small bowls.
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RECIPE SUBMITTED BY
Ann Marie F
United States
I'm not here because I'm a good cook. I'm here because I'm NOT a good cook. I have burned water. I can wreck delivered pizza.